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Celeriac

Vegetables · Root vegetables

Celeriac

Knobbly, round celery root with creamy flesh, cooked into mash, soups and gratins or shredded raw into rémoulade.

Also called: celery root, celeriac root, celer, seler, țelină

Around the world: celer (cs) · seler (pl) · țelină (ro) · Knollensellerie (de)

8 recipes with it

Photo: DocteurCosmos, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Celeriac is the swollen base of a celery variety, a rough, brown, root-covered globe with dense, ivory flesh tasting of celery and parsley. It must be thickly peeled. It is not the root of ordinary stalk celery but a related plant grown for its bulb.

Apium graveolens var. rapaceum

How it’s used

  • Céleri rémoulade (raw, with mustard mayonnaise)
  • Mashed alone or with potato
  • Puréed into soups
  • Roasted in wedges
  • Added to stocks and stews

Characteristics

Taste
Mild celery and nutty flavour.
Texture
Crisp raw; creamy and smooth cooked.
When cooked
Browns quickly when cut; drop pieces into lemon water.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for boiling, Suitable for baking

Storage

Refrigerated. Refrigerate whole in a bag; it keeps for a while. Wrap cut pieces tightly.

Diet, allergens and safety

Contains Celery.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Celery allergen: celeriac is covered by EU/UK celery allergen labelling.

Nutrition per 100 g

Energy
42 kcal
Protein
1.5 g
Carbohydrate
9.2 g
Fat
0.3 g
Fibre
1.8 g
Sugars
1.6 g

USDA FoodData Central: Celeriac, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Celery — In soups and stocks, with a potato for body.
  • Parsnip — For mash and roasting; sweeter.

Related ingredients

Recipes with celeriac

More root vegetables